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Monday, 9 September 2019

Rajma Mutton



           For all the Rajma lovers, How about pairing it with Mutton for a non-veg. version?  I tried it for the first time and it turned out simply yummy. Enjoy it with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or chapati. it tastes simply awesome. I am sure it will go very well with appam, dosa or idiyappam too.










  • 1 cup rajma, soaked overnight
  • 300 gms. mutton on bones, cubed
  • 1 potato, boiled & cubed
  • 2-3 tbsp. oil
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1-2 dry red chilies
  • 1-2 bay leaves
  • 1 onion, chopped
  • 1-2 fresh red chilies, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. red chili powder 
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee
  • 1 tsp. coriander leaves, chopped 









            Pressure cook the mutton in one cup water for 20-25 minutes on a low flame after the first whistle. Keep aside.

          Pressure cook the soaked rajma in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside.

          Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.

          Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water.

         Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame. 

         When done, add ghee and give it a mix. Garnish with chopped coriander leaves and serve  with plain steamed rice, plain biryani, pulao, jeera rice, naan, tandoori roti or with chapatis.




















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